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Cakes & Cookies

Cakes & Cookies. CONVENTIONAL or STANDARD Mixing Method. Measure all ingredients accurately. Cream fat and sugar together (resembles whipped cream). Beat in eggs usually ONE AT A TIME. SIFT dry ingredients together.

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Cakes & Cookies

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  1. Cakes & Cookies

  2. CONVENTIONAL or STANDARD Mixing Method • Measure all ingredients accurately. • Cream fat and sugar together (resembles whipped cream). • Beat in eggs usually ONE AT A TIME. • SIFT dry ingredients together. • Add the dry ingredients and liquid ALTERNATELY to the creamed mixture. Begin and end with the DRY ingredients. • Mix until well-blended (NOT incorporating air, just mixing!)

  3. What’s the difference? • Cookies and cakes use very similar ingredients and proportions. • The main difference is that COOKIES have very little LIQUID • Gives them a more substantial texture

  4. ROLLED cookies DROP cookies BAR cookies REFRIGERATOR cookies MOLDED cookies PRESSED cookies Six Major Groups of Cookies:

  5. ROLLED COOKIES • Use a stiff dough • Roll out the dough and cut with cookie cutters • EX: sugar cookies *Rolled cookies are easier to roll and shape if the dough is CHILLED before ROLLING!

  6. DROP COOKIES • Made with a soft dough • Leave 2” between cookies to allow for SPREADING while cooking • Should be UNIFORM in size so cookies bake evenly EX: Chocolate Chip Cookies

  7. BAR COOKIES • Use a soft dough • Dough is spread into a pan (maybe 9x13), baked, and then sliced • EX: Brownies Rice Krispie Treats

  8. REFRIGERATOR COOKIES • Also known as ICEBOX cookies • Contain a high proportion of fat • Dough is shaped into a long roll, refrigerated for several days, sliced, and baked • Is SOFT before it’s chilled! EX: icebox cookies, any slice-and-bake premade cookies

  9. MOLDED COOKIES • The dough is shaped with the hands or fingers • Usually flattened with a fork or glass before baking • EX: peanut butter cookies

  10. PRESSED COOKIES • A very rich, stiff dough that is packed into a cookie press • A cookie press has perforated disks through which the dough is pushed through onto cookie sheets

  11. Choices, choices… • Butter vs. Margarine? • What kind of baking sheet? • Greased or ungreased? • How many sheets at a time? • How long do they bake? • How much time in between batches?

  12. BUTTER vs. MARGARINE • Butter adds a sweet, delicate, rich flavor to cookies! • Use butter if possible for baking cookies unless the recipe specifies otherwise • Unsalted butter is the preferred choice • Salted butter can be used, but it’s difficult to control the amt. of salt in the recipe if used

  13. What kind of baking sheet? • Shiny aluminum is best! • Promotes even browning and a light brown crust • Dark finishes absorb heat quicker and may cause the cookies to over-brown • The baking sheet should have low sides, or no sides!   • Baking sheets with a cushion of air between 2 layers are desirable as they help prevent over browning

  14. Greased or ungreased? • When a recipe calls for a greased baking sheet, lightly grease with vegetable shortening or a nonstick cooking spray • An alternative to greasing is to cover the baking sheet with either parchment paper or a non-stick baking pad • eliminate adding extra fat to the cookies, and also make cleaning the baking sheet easier! • When a recipe states to use an ungreased baking sheet, the cookies can be placed directly on the baking sheet • they should not stick after they are baked!

  15. How many sheets at a time? • Cookies bake better if you bake just one sheet of cookies at a time! • If the cookies are baking unevenly, try rotating the baking sheet 180 degrees half way through the baking time • If you need to bake two sheets at a time, reverse the position of the sheets half way through the baking time, and rotate each 180 degrees

  16. How long do they bake? • Bake the Minimum Time! • Check for doneness at the minimum time length stated in a recipe, then bake a little longer if needed • Cookies can easily overbake; watch for visual clues for doneness such as brown edges • Baking times given in a recipe are only guidelines; each oven is different! • Use a clean toothpick to check for doneness in bar cookies • If just a few moist crumbs cling to the toothpick, they are probably done

  17. How much time in between batches? • Let the Baking Sheet Cool! • Otherwise the dough starts to soften and the cookies lose shape (spreading) before they are placed in the oven!

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